1 spaghetti squash, 1 teaspoon vegetable oil, 1 chopped onion, 2 minced garlic cloves, 1 can (14.5oz.) diced tomatoes, 1 teaspoon Italian seasoning (optional), 1/4 cup shredded parmesan cheese

1. Preheat oven to 350° 2. Cut squash in quarters. Scoop out seeds. 3. Place in baking dish, cut side down. Bake for 30 minutes, or until tender. 4. In medium saucepan, heat oil, onion and garlic on medium-high heat. Cook for 5 minutes or until onions are soft. 5. Add canned tomatoes and seasoning. Bring to a boil. 6. Reduce heat to low and cook for 5 minutes. Stir often. 7. When squash is done, remove from the oven. Use fork to scrape spaghetti-like strings into a large bowl. 8. Add sauce and serve with parmesan cheese.